Chunky Fish Soup

Method

1 Cut the fish into four steaks. Put into a shallow dish and season generously. Squeeze over the juice from one half of the lemon and sprinkle with thyme, garlic, chilli and paprika. Cover and set aside.

2 Put the bay leaf and vegetables into a large pan with 1⁄2tsp of salt, plenty of freshly ground black pepper, the fish head, the juice of the other lemon half and 1.3 litres (21⁄4 pints) cold water. Cover and bring to the boil, then simmer for 10min.

3 Put the dumpling ingredients in a food processor with a generous pinch of salt. Pulse for a few seconds to create coarse crumbs. Add 1-2tbsp of cold water and whiz again to form a firm mixture.

4 Add the fish to the veg, along with the herbs and any liquid. Simmer for 5min. Roll dumpling mixture into eight balls; add to the simmering soup. Cook, covered, for 10min. Spoon into bowls to serve.